NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of water and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in the skillet for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

• 4

  In the same skillet, reduce the heat to low and add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.

• 5

  Stir in the basil pesto, Greek yogurt, and the reserved pasta water, whisking gently to create a smooth, creamy sauce.

• 6

  Add the fresh baby spinach to the skillet and toss until it is just wilted.

• 7

  Return the sliced chicken and cooked pasta to the skillet, tossing everything together until thoroughly coated in the pesto sauce before serving.